Ketchup Lab Report

Independent Variable: The temperature Dependent Variable: The viscosity of the ketchup’s “runniness” Constants: The type of ketchup Materials: Water, a 3 up container to heat the water, a hot plate, a pair of scissors, 3 beakers {250 ml_}, a 10 CM high block, 3 Styrofoam, 3 small ketchup jackets, 2 ice cubes to chill the water, 1000 ml of water, a pair of tongs, a ruler, and a timer Procedure: 1. Measure 5 CM down on the back and front of the Styrofoam plate, then draw a line across the plate 2.

Place the plate tilted on the block so the backside with the line leans against the back 3. Fill a beaker with boiling water up to the 175 ml line 4. Submerge 3 ketchup packets in the hot water beaker for 3 minutes. 5. Then leave 3 ketchup packets out in the room so they can become the room temperature ketchup packets. 6. Also get 1 beaker and put 100 ml of water in the eager. 7. Then submerge 3 packets of ketchup in the beaker. 8. After 3 minutes, grab the HOT ketchup with the tongs and then put the HOT ketchup packet on the Styrofoam plate. 9.

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Then cut open the ketchup packet and squeeze the whole packet onto the line at the top edge of the plate. 10. Begin timing for 60 seconds once the ketchup is on the line. 11. At the end of 60 seconds, place the plate flat on the table and measure {in CM} from the starting line to where the end of the ketchup flowed. 12. Record the data. 13. Do this process over for two more trials. 14. Repeat steps 8-13 with using the packets in ice water in place of the hot water ketchup. 15. Repeat steps 8-13 with using the room temperature packets in place of the ice water ketchup.

Conclusion: The problem we have is people at fast food restaurants are complaining that the ketchup is dripping on their fingers and clothes. Our group decided if we put the ketchup in hotter bath or a cooler bath then the ketchup will move faster or slower down the Styrofoam plate. We tested 3 hot water ketchup packets, 3 ice water ketchup packets and 3 room temperature packets to see how fast they would move down the Styrofoam plate. We found out that the hot ketchup in the 3 packets moved the fastest and was the runniest out of the ice and room temperature.

The ice cold ketchup moved the slowest and would be the best to use for the ketchup packets in the restaurants. The cold ketchup looked like it was a lot thicker than the hot ketchup and was less runnier than the hot. If the restaurants were to use the cooler ketchup, they couldn’t put in really cold water, it would just have to be in chilled water. Finally we noticed that the room temperature ketchup packet didn’t move as fast as the hot water ketchup but no as slow as the ice water ketchup. Some errors that occurred was that the Styrofoam plate didn’t stay on the block.

It would just keep sliding off of. My hypothesis was also correct because I said that if we heated up the ketchup it would move faster and it did move faster out of the other 2 ketchup test temperatures. Finally learned from this experiment that if you heat or cool down ketchup or anything with the same density as ketchup, it will move faster or very slow down a sandwich or a plate if you have either one of those. I also learned that it would be best to use cooler ketchup because it is not as runny as the hot or room temperature ketchup.